Family Fish Pie

Family Fish Pie

29 February 2016

Us Brits know that it's really important to sit down at the end of a long day with our nearest and dearest - families make Britain great. Our Classic Fish Pie recipe is both cost-effective - making it easy on the pocket, and simple - meaning more time to spend with the family and less time in the kitchen.
  • Pie
  • Recipe





Preperation Time

20 mins

Cooking Time

30 - 35 mins


1250ml full fat milk

110g plain flour

1100g unsalted butter (plus a little extra for the mashed potato)

800g fish; you will need a mixture of undyed smoked haddock

salmon and white fish

1 bay leaf

A bunch of fresh parsley - finely chopped (but keep a few stalks with leaves for the fish milk)

2-3 peppercorns

2 handfuls of raw peeled prawns (if frozen


1kg floury potatoes

such as Maris Piper or Desirée


1Heat the oven to 180°C/350°F/gas mark 5. Lightly butter a medium roaster. ,Place the fillets of fish in a medium saucepan . Add 650ml milk, bay leaf, a couple of stalks of parsley and the peppercorns

2Place the pan on a low heat and let the milk heat up gently, as soon as it comes to a simmer, switch off the heat and cover the pan. The fish will continue cooking in the hot milk

3Meanwhile, peel the potatoes, cut them into even pieces using a sharp knife, put them in a pan, we used an 18cm saucepan, add just enough water to cover, bring to the boil and then simmer for about 10 minutes or until the potatoes are tender

4Drain, add a little knob of butter and a little milk and some freshly ground black pepper

5Then, take the fish out of the milk and carefully flake the fish into big chunks and put into a buttered medium roaster. Add the prawns. Stand a sieve over a large jug and tip in the fish milk mixture

6Make the white sauce. Put 50g of butter in a small pan and melt over a gentle heat. Don't let it brown as this will affect the colour and flavour of the sauce

7Add 50g flour and cook for one minute stirring constantly to make a smooth glossy paste

8Then, using the remainder of the milk, add a little milk, stir until the milk is completely mixed in. The mixture will go very thick, but mix until it is smooth, then add a little more milk and stir again and continue like this until you have used up all the milk, making sure that you mix really well between additions as this is what will stop your sauce from being lumpy

9Continue to cook over a low heat and let the sauce cook very gently for 5-6 minutes, stirring every now and then

10Use 60g of butter and 60g flour in the white sauce and then add the fish milk. Add the chopped fresh parsley

11Finally, pour the sauce over the fish and very gently mix together

12Spoon the mashed potato over the top. Sprinkle over the cheese. Bake for 30-35 minutes until golden and bubbling.